Ingredients

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Preparation

Combine 1 1/2 inches water (about 2 quarts) and vinegar in a wide 3-quart heavy saucepan (preferably about 9 inches wide) and bring to a simmer.

Break 1 egg into a small bowl or cup and slide egg into water. Repeat with each remaining egg, spacing them evenly in saucepan, and poach at a bare simmer until whites are firm and yolks are still runny, 2 to 3 minutes. Transfer eggs as cooked to paper towels using a slotted spoon.

Cooks' notes:

•Poached eggs keep overnight. Transfer eggs as cooked with a slotted spoon to a bowl of cold water, then chill in water. To reheat eggs, lower them into simmering water with a slotted spoon and cook 20 to 30 seconds. Transfer to paper towels.
•The eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area.

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Recent Reviews

Unbelievably I had forgotten how long to leave a 'Poached egg' in the water, as i don't make them often. I referred to this recipe and the directions work well. I found about 3-4 minutes for eggs to be done to the point where yolks are cooked but still liquidy. My Hubby likes his yolks cooked solid so I left his eggs in the water about 5-6 minutes.

Me_Want_Chocolate /

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This was incredibly easy and delicious. I added some salt to the water as well as the vinegar and they came out perfectly done.

guidosan from Austin, TX /

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Actually, I poach my eggs in my 8-" non-stick skillet, and no vinegar. they come out perfect. Love poached eggs!!!

sageypoo30 from Ohio /

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I didn't have any vinegar so put none. My egg yolks stuck to the bottom of the pan so when I slotted them out, the yolk started dripping on the kitchen towel, which meant, i couldn't really drain them but other than that, they were fine.

A Cook from London, UK /

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This takes me waaay back, the only 'meal' my dad used to make, and he had it perfected